One-pot Vegan Jambalaya

Ingredients: 

• 1 ½ yellow onions
• 3 red bell peppers
• 3 sticks celery
• 3 cups white mushrooms, pre-sliced
• 3 tbsp olive oil
• 3 tbsp minced garlic
• 3 cups canned diced tomatoes
• 1 ½ Tbsp tomato paste
• 1 ½ Tbsp cajun seasoning
• 4 ½ cups kidney beans
• 3 tbsp soy sauce
• 1 ½ tsp dried thyme
• 4 ½ cups brown rice (dry)
• 3 tbsp chopped cilantro

Directions:

• Finely chop onion, red bell pepper, celery, and white mushrooms.
• In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir, cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
• Add diced tomatoes and tomato past, stir and add cajun seasoning. Cook 2 more minutes.
• Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
• Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).

Recipe from PlateJoy

Vegan Pumpkin Muffins

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

• 1 1/2 c all-purpose flour 
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp allspice
• 1 1/4 c sugar
• 1/2 c vegetable oil
• 2 flax eggs (lightly beaten eggs)

• 1/2 c almond milk (milk)
• 1 can pumpkin purée (1 cup)
• 1/2 c pumpkin seeds

Optional

• 1/2 c chopped walnuts 
• 1/2 c raisins

Directions:

• Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
• Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
• Carefully stir in the wet ingredients. 
• Fold in walnuts and raisins. 
• Spoon mixture into a muffin tin.
• Sprinkle toasted pumpkin seeds on top. 
• Bake at 350 F for 20 minutes. Test with a toothpick. 
• Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly